An ancient tower from the 16th century overlooks the Stasi Farms, which, surrounded by the intense greenery of its 2,000 centuries old olive trees and 13,000 younger trees, span 110 hectares. Harvest takes place from October to the first days of December, using mechanical shakers equipped with an intercepting net that prevents olives from falling to the ground. Within 4 hours of the daily harvest, olives are milled separately in the farm’s own oil mill, based on their variety, and the oil is stored according to the same principle. Every single batch is tested chemically and is tasted, to determine their final blends. By entering the lot number at the company’s website, consumers can find information about each stage of production. The Stasi farms also have three hectares of vineyards of the Negramaro, Malvasia and Primitivo varieties.

Yearly average production of the oil described in this guide (quintals)
50

Organoleptic profile
Its fragrance is complex. It has vegetable notes such as fresh grass, tomato and artichoke. Harmonious and firm bitterness and spiciness with almond aftertaste.